ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 11-24-2006, 11:26 PM   #1
Bossmanbbq
is One Chatty Farker
 
Bossmanbbq's Avatar
 
Join Date: 12-03-05
Location: Colorado
Downloads: 0
Uploads: 0
Default horseradish powder

Anyone use this stuff in your rubs, mops or sauce? I have seen a few receipes using it, havent found it in the stores to try, but have been debating ordering it from a on line spice company. Any comments or suggestions with this would be appreciated.
__________________
Bossman
www.bossmanbbq.com
Peoria Custom Pit 24x72*Treager Texas Style Smoker *Whole Hog Country Smoker*

" You can put all of the sauce on it you want, but you still have to master the art of cooking barbecue"
- Mike Mills-
Bossmanbbq is offline   Reply With Quote


Unread 11-24-2006, 11:44 PM   #2
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Downloads: 13
Uploads: 4
Default

KICKED MY ARSE IN A RUB!!!!

Bad move there..added a little bit to montreal steak seasoning and put it on prime rib... whoa..... bad move..... i added just a small amount, and it was really to dominant.. maybe tiny amounts would do it, but evenr since that day, i never touched it again.
__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote


Unread 11-25-2006, 08:18 AM   #3
Bigdog
somebody shut me the fark up.
 
Bigdog's Avatar
 
Join Date: 09-17-03
Location: Wichita, Kansas
Downloads: 0
Uploads: 0
Default

I agree with Poopy here. Go easy with extreme stuff like this. Best if only used after cooking for those who really like it hot, like me. Try just a dab on a small sample for testing. That way you don't ruin a whole bunch of meat. I do this with the hab. powder that I get from Mark. That way I am the only one who who gets it full on heat.
__________________
Bigdog
Senior member of the Brethren
Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, UDS, WSM, a cool fold up camping grill, Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK.
Pitman for All Things BBQ cooking classes.
Smoke on Brother KC
Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.
Bigdog is offline   Reply With Quote


Unread 11-25-2006, 10:04 AM   #4
bbqjoe
Banned
 
bbqjoe's Avatar
 
Join Date: 01-16-06
Location: Wikieup Arizona
Downloads: 0
Uploads: 0
Default

If you want a real how do you do, go to the Oriental section and get some Wasabi. ( Japanese horseradish) It'll blow your eyes and brains out.
bbqjoe is offline   Reply With Quote


Unread 11-26-2006, 08:49 AM   #5
Bossmanbbq
is One Chatty Farker
 
Bossmanbbq's Avatar
 
Join Date: 12-03-05
Location: Colorado
Downloads: 0
Uploads: 0
Default

thanks, I think I'll skip on this stuff for now, I thought it might be alittle overpowering but wasnt sure.
__________________
Bossman
www.bossmanbbq.com
Peoria Custom Pit 24x72*Treager Texas Style Smoker *Whole Hog Country Smoker*

" You can put all of the sauce on it you want, but you still have to master the art of cooking barbecue"
- Mike Mills-
Bossmanbbq is offline   Reply With Quote


Unread 11-26-2006, 10:24 AM   #6
SP
is one Smokin' Farker
 
SP's Avatar
 
Join Date: 05-20-06
Location: Kansas City
Downloads: 0
Uploads: 0
Default

I have both horseradish and wasabi powder. I like them for heat and it good in chicken rubs for heat with out chanfing color. i got them from Penzeys.
__________________
[COLOR=blue]Clay[/COLOR]
[COLOR=blue]The Original Sauced Pigs BBQ Team[/COLOR]

[COLOR=#0000ff]2 Homemade Smokers (1 for Sale) [URL]http://i49.photobucket.com/albums/f265/123sauced/Smoker.jpg[/URL][/COLOR]
[COLOR=#0000ff]Weber Kettle[/COLOR]
[COLOR=#0000ff]Brinkmann Smoke n Pitt[/COLOR]
[COLOR=#0000ff]Charbroil Gasser[/COLOR]
SP is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Horseradish sauce PimpSmoke Food Handling General Discussion 23 01-25-2013 09:19 AM
Horseradish? landlocked Q-talk 25 05-16-2011 01:39 PM
creamy horseradish sauce Wrench_H Q-talk 14 09-17-2010 10:32 AM
bread & horseradish fatty Rick's Tropical Delight Q-talk 25 11-30-2009 12:57 PM
Ribeyes & Horseradish Potatoes Plowboy Q-talk 19 01-04-2008 09:45 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 06:33 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts